by What is Food Irradiation?
It is a process that uses ionizing radiation like gamma rays, electron beams or X-rays on food items to destroy microorganisms, bacteria, viruses, and insects that cause food spoilage and can spread disease. The main purpose of food irradiation is to reduce or eliminate pathogens and extend the shelf life of foods without changing their nutritional quality.
Benefits
It helps prevent foodborne illnesses caused by harmful pathogens such as salmonella, listeria monocytogenes and e-coli among others. As per estimates, foodborne pathogens are responsible for around 650 million cases of illness and over 400,000 deaths annually worldwide. Irradiation reduces the risk of contracting illnesses from contaminated foods and enables safer international food trade by killing pests and pathogens. Additionally, irradiation slows down or stops spoilage allowing food processors to extend the shelf-life without adding any preservatives thereby reducing food waste. For example, irradiation helps retain freshness and crispness in fruits, vegetables and spices for up to 4-5 weeks.
Irradiation also helps control insect infestation in grains, cereals and dried foods like spices. Food Irradiation prevents loss of quality and quantity during storage and transportation. Studies show that irradiation is extremely effective against insect pests that damage 20-40% of global food production annually. By reducing post-harvest losses, irradiation aids in global food security.
Food Safety Issues Resolved by Irradiation
One of the major issues resolved by food irradiation is foodborne illnesses caused by Listeria monocytogenes – a bacterium that contaminates foods like meats, dairy products, salad greens etc. Listeriosis infection caused by this bacterium results in high hospitalization and fatality rates. However, irradiation eliminates listeria even from high-risk ready-to-eat meats and meat products.
Salmonella bacteria associated with poultry, meat, eggs and produce sprouts is another significant cause of foodborne illnesses globally. Irradiation firmly addresses this issue by successfully removing salmonella from contaminated foods.
Similarly, e-coli from leafy greens, sprouts and beef/dairy products becomes inactive after low-dose irradiation treatment without affecting the food quality. This shields consumers from illnesses caused by pathogenic strains like e-coli 0157:H7.
Regulatory Status and Use of Irradiated Foods
Over 50 countries have approved various irradiated food items for import and sale. The International Atomic Energy Agency (IAEA), World Health Organization (WHO) and other international bodies endorse food irradiation as a phytosanitary treatment based on extensive research worldwide.
In the USA, the FDA has approved using irradiation to control foodborne pathogens in wheat, flour, fresh iceberg lettuce and spinach, meat, poultry, molluscan shellfish, fresh fruits etc. Similarly, the European Union and other countries have approved irradiation of herbs, spices, potatoes, onions and garlic.
However, controversies around food irradiation still persist mainly because of the use of ionizing radiation. As a result, labeling of irradiated foods is mandatory as per international standards to ensure consumer awareness. With growing international food trade and complex supply chains exacerbating food safety risks, irradiation seems poised to play a bigger role as a effective mitigation strategy.
Safety of Irradiated Foods
It is considered very safe and differs from nuclear radiation in two aspects – the radiation levels used are minuscule compared to nuclear levels and the radiation itself does not induce radioactivity in food. As per independent scientific reviews and regulatory approvals worldwide, irradiated foods are absolutely safe for human consumption. Studies prove that irradiation does not compromise the food’s nutritional value and does not produce any toxic radiolytic compounds in the approved low doses. The processed foods are also free from viable pathogens and pests and present no microbiological risk. Ongoing research continues demonstrating the safety, quality and efficacy of its treatments.
Future Prospects of Technology
With growing prosperity, changing diets and complex global trade in perishable foods, maintaining safety while minimizing waste is a major challenge for the food industry. Food irradiation holds significant promise as a way to curb food losses, prevent foodborne hazards and facilitate trade compliance. However, lack of consumer acceptance due to misconceptions around the process still hampers large-scale uptake of the technology.
As more evidence validates irradiation safety, educating stakeholders and the public assumes importance. Standardization of processes, packaging indications and regulatory protocols can aid commercialization. Cost-effectiveness for producers also requires addressing. With optimization, irradiation could become integral to ensuring sustainable, nutritious and safe food for everyone in the future
*Note:
1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it
About Author - Vaagisha Singh
Vaagisha brings over three years of expertise as a content editor in the market research domain. Originally a creative writer, she discovered her passion for editing, combining her flair for writing with a meticulous eye for detail. Her ability to craft and refine compelling content makes her an invaluable asset in delivering polished and engaging write-ups. LinkedIn
